La Trattoria de kā kitchen

At the same time that the Pilates mats are being put away in the closet, the flame of the kā kitchen ovens are lit for an evening service like no other. Every Thursday evening, chef Jonas Bolle and his brigade suggest a culinary journey to Italy. With a short menu and guaranteed pleasure, the chef has created transalpine dishes to share from 6 p.m. as an aperitif or as dinner. Focaccia and mortadella get the ball rolling, closely followed by cream of artichoke, artichoke heart and parmesan. Tuna crudo with nduja oil and lim is already a “must”, while meat polpettes are more than ever a must. For those with a sweet tooth, why not share a rib of beef alla Fiorentina enhanced with pesto genovese. The Italian opus naturally ends with a tiramisu with siphon and crumble chocolato. Buon appetito!